The Secret to Chinese Takeout at Home

I'm making three Chinese takeout classics at home: egg fried rice, vegetable chow mein, and beef and broccoli. I'll show you how to make fried rice without day-old rice, keep your noodles from getting soggy, and use velveting to turn an affordable cut of beef into tender, restaurant-style bites.

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Affiliate Disclaimer: Some of the links listed are affiliate links. This means if you order through those links, I will earn a small commission. HOWEVER, I would highly recommend looking online or in local restaurant supply stores, because for most of these items, you’ll be able to find them cheaper there. If you wish to support me, subscribing here on YouTube and over on Substack is the best way. But when it comes to buying things, I just want you to have the best price.

0:00 Intro
0:47 Egg Fried Rice: The Day-Old Rice Myth
4:14 MSG and Chicken Bouillon
6:00 Cooking the Fried Rice
7:40 Vegetable Chow Mein
11:35 Making the Chow Mein Sauce
12:58 Choosing and Prepping Your Noodles
15:34 Stir-Frying in Batches
17:45 Cooking the Noodles
19:22 Beef and Broccoli: Choosing Your Beef
22:41 Velveting Beef for Tender Results
24:09 Prepping the Broccoli, Garlic, and Ginger
26:31 Beef and Broccoli Sauce
27:49 Blanching the Broccoli
28:21 Cooking the Beef
30:40 Taste Test